Roasted Butternut Squash and Chorizo Soup

by Jacqueline on October 28, 2013

A warming Autumnal Soup

Roasted Butternut Squash and Chorizo Soup

It’s certainly soup weather. As the clocks go back we say farewell to the lighter evenings and retreat indoors for longer periods avoiding the wind and rain that Autumn brings with it. We say hello to pumpkins and squashes and I stretch a bit of muscle as I wrestle with my butternut squash. I do wish there was an easier way to peel this odd looking vegetable. Do share if you have any good tips! This soup gives a warming spiced flavour of the smoked paprika and the chorizo and is perfect for this time of year. It also colours the soup with a deep tinge of red. This risotto made with butternut squash and sage usually makes an appearance during Autumn but I am keen to explore more butternut squash soups this season. Fiona has a tasty looking option using garlic, ginger, coriander and coconut milk for that extra velvety texture. Sounds good, doesn’t it? I’m especially interested in the fact that you don’t need to peel the squash before roasting – Hooray!

When I make the soup again I’ll put it in the blender. The food processor was closer to hand so I used it this time but it hasn’t given as smooth a consistency as I’d like – more grainy. This recipe has been adapted from Red.

Roasted Butternut Squash and Chorizo Soup

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Serving Size: Serves 4

A warming soup with a hint of spice for the colder Autumnal evenings.

Ingredients

  • 500g of butternut squash, peeled, deseeded and cut into 2.5cm chunks
  • 3 tsp of olive oil
  • 100g cooking chorizo, de-skinned and cut into 1½cm slices
  • 1 medium onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 cloves of garlic, pressed
  • 1 tsp of cumin
  • 1/2 tsp of smoked paprika
  • 750ml of chicken stock
  • Salt and black pepper to season

Instructions

  1. Preheat the oven to 180°C. Toss the chunks of squash in two teaspoons of olive oil until well coated and place in a roasting tin. Cook for 25 minutes until soft and just starting to brown around the edges. Put onto one side.
  2. Heat the remaining olive oil in a large saucepan over a medium heat. Add the chorizo and sauté for 7 to 10 minutes until most of the fat is rendered. Remove the chorizo from the pan and place on kitchen paper.
  3. Put the onion in the pan and cook over a gentle heat for 5 to 10 minutes until soft and translucent. Add the carrot and stir, and cover. Cook very gently for 10 to 15 minutes, shaking the pan from time to time, until they are very soft.
  4. Add the garlic and sauté, uncovered, for a minute.
  5. Add the cumin and paprika and stir for a minute until they release their fragrance. Add the squash and stir until well combined.
  6. Pour in the stock and bring to a gentle simmer and cook, covered, for 15 minutes. Cool slightly and purée in a blender.
  7. Return the soup to the pan and stir in the chorizo, adding salt and pepper if needed. Warm through gently and serve.

Notes

For a vegetarian option, remove chorizo and replace with vegetable stock

http://howtobeagourmand.com/roasted-butternut-squash-and-chorizo-soup/

I’m entering this into Four Seasons Food Challenge owned by Louisa over at Eat Your Veg and Anneli over at Delicieux. This month the theme is Roasting.

fsf-autumn

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Walnut and Cherry Maple Granola

by Jacqueline on October 18, 2013

Nutty breakfast

Walnut and Cherry Maple Granola

I love dishes that you can throw together at a moment’s notice using only your store cupboard ingredients. Granola is one of the dishes that fits this bill nicely . In a matter of minutes, you can make a sweet and fuel busting breakfast. When your preferred  fruit or nut isn’t available you can alternate with different varieties. Here, I have used walnuts and dried cherries but blueberries and almonds also work well together.

Fuel providing breakfast

A breakfast of granola,figs, Greek honey and yoghurt

I’ve served the granola here with fresh figs, yoghurt and Greek honey but I also take it with just a splash of cold milk. 

Walnut and Cherry Maple Granola

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: Serves 6 for Breakfast

A sweet, crunchy, nutty breakfast

Ingredients

  • 225g of porridge oats
  • 80g of dried cherries
  • 60g of walnuts, roughly chopped
  • 60ml of maple syrup
  • 50ml unsalted butter, melted

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. Mix oats and walnuts in a bowl together.
  3. Combine the maple syrup and melted butter in a saucepan. Bring to boil. Turn off heat.
  4. Put the oat mixture into the saucepan and ensure all the oats are coated with syrupy mixture. The ingredients should bind easily together. Add more maple syrup, if necessary
  5. Bake in the oven in a wide and shallow tray for 12 minutes, stirring occasionally.
  6. Add the dried cherries to the oat mixture and stir together. Bake until the mixture is golden and crisp, stirring occasionally, about 8 minutes longer

Notes

Mix up the granola with different nuts and dried fruit.

http://howtobeagourmand.com/walnut-and-cherry-maple-granola/

What could be easier to make?

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I’m adding this to the One Ingredient challenge this month which is Walnuts

This challenge is owned by lovely ladies; Nazima over at Franglais Kitchen and Laura at How to Cook Good Food
As this recipe uses up all of my store cupboard ingredients, I’m entering this into Credit Crunch Munch for October – owned by Helen at Fuss Free Flavours and Camilla at Fab Food For All and hosted this month by Michelle over at Utterly Scrummy

I’ve just discovered recently that I can also add this to The Breakfast Club challenge owned by Helen over at Fuss Free Flavours and hosted this month by Michelle over at Utterly Scrummy. The theme this month is fruit. Hooray!

 

 

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